Recently my cooking has not been very exciting, hence my lack of posting anything here. I feel like it must be exciting for me to post it here because really, who wants to hear about my umpteenth iteration of fried rice. Cooking for one is simply not conducive to creativity. If one makes too much guess who is stuck eating all of something that might not have been the wisest flavor choice? Me, that’s who. Because lord knows that the Eman ain’t eating it if it isn’t nugget shaped or covered in syrup.

This is where other blogs come in – they can figure it out for me.

I love Smitten Kitchen. I know, me and eighty billion other people, but hey – that many people cannot be wrong can they? So the other night I turned to her for dinner and I ended up eating this:

Peanut Sesame Spaghetti

Her recipe can be found here: Peanut Sesame Noodles/Smitten Kitchen

Since I was cooking only for myself I monkeyed around with it quite a bit, first off cutting it in 1/2.

Not Quite Smitten Kitchen Peanut Sesame Noodles

Hardware: skillet, big pot to boil spaghetti, stirring type utensil

Software:
2 Shallots, chopped finely
1 Carrot, peeled and coarsely grated
3 T Smooth Peanut Butter
2 T Soy Sauce
1/3 C Warm Water
1 1/2 t Ginger, fresh
1 t Garlic, minced
1 T Rice Wine Vinegar
2 1/4 t Sesame Oil
1 T Oyster Sauce
Smidge of Garlic Chili Sauce
Dry pasta of your choice – I used spaghettini

First off, SK had all kinds of “delicious” vegetables in her dish, which is fine and well for people who find vegetables “delicious”. I do not. I have to force myself to eat veg, and the ones I will eat are limited. Shallots count and you will not convince me otherwise. I started out by sauteing the shallots in some olive oil (you can use whatever oil tickles your fancy) until they got a little brown. While that was happening I mixed everything else up in a liquid measuring cup and whisked it together to get it all loosey goosey.

When I felt the shallots were considering going all nuclear on me I poured in the sauce mixture and stirred like crazy. Then I set about fiddling and tasting and adjusting things to my taste. You will have to do that for yourself. Also, I set a pot of pasta on to boil before I started any of the proceedings. You remembered to do that, right?

I love using grated carrot. It saves me from having to use my pathetic knife skills and it also needs minimal to no cooking. I put the grated carrot directly into my serving bowl and then dumped a serving of the drained, cooked pasta directly on top of the orange ribbons. About 1/2 of the sauce I had made went over top of the whole shebang and I stirred it together well with hot tong action. Actually, I tried to do the fancy pants lifting and twisting to combine thing that Hot Shot Mario Batali does on his cooking show (why of why did you steal my Molto Mario Food Network – curse you **shakes tiny fists at sky**) and it didn’t work out so good for me.

Unlike SK I ate it hot – and I didn’t even have the sesame seeds for garnish, so I couldn’t forget to toast them. A couple of days later I reheated the sauce (with added water) and tossed it with some frozen breaded shrimp that I baked in the oven. Served it over rice and it was just as tasty as the first time around.

I know that it wasn’t as fancy as what you did, but Thank You anyway Mrs. Kitchen.

ps: I have been wondering what this would taste like with Cashew Butter – anybody want to try it and let me know?

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